Chivda is a healthy Indian snack which is typically prepared with flattened rice (poha) along with assorted nuts and raisins. The spices that goes in along with raisins gives it a mix savory and sweet taste. It’s a great healthy munch that goes along with a cup of chai or coffee.
What is Chivda – Diwali Savory Snack
Although Chivda is prepared with roasted poha, it doesn’t have any strict recipe rule. You can add all sorts of assorted crunchy bites to make it as per your liking.
Diwali festive spread is incomplete without a plate of Chivda on the side. In between all that sweet indulgence, this savory healthy snack brings a good balance.
Ingredients that I added in my version
Poha (Flattened Rice) – Use the thin or medium thin textured poha. Avoid using the thick variety. I dry roast the poha in a heavy bottom wok. You can also dry roast in an oven if you like.
Rice Krispies – I used Kellogg’s Rice Krispies, Breakfast Cereal You can use puffed rice instead.
Makhana (Fox Nuts) – We are a big fan of phool makhana and often enjoy it roasted with spices.
Peanuts and Cashew nuts – Avoid it if you have nut allergy. You can use peacan or other variety of nuts too.
Raisins – My fav part in Chivda. It adds a lovely sweet bite in between.
Fresh Curry Leaves – Fresh curry leaves, not only adds a lovely flavor, it also adds a green pop of color to the chivda.
Dry Red Chili – I add a few dry red chili which doesn’t makes the Chivda spicy. It adds flavor. And sometimes a tiny bite of the roasted dry red chili along with chivda and tea just uplifts the taste bud.
Spices that goes in :
The tanginess of dry mango powder, chaat masala along with sugar and chili powder, gives a lovely savory and sweet combination to the chivda.
- Dry Mango Powder (Aam Chur)
- Chaat Masala
- Chili Powder
Quick Steps on how to make Chivda?
- Take a big heavy bottom pan and start by dry roasting the poha (flattened rice) and phool makhana (fox nuts).
- Then in little oil, toast the nuts, dry red chili, raisins, curry leaves and add the spice powder. A quick toss is all it needs.
- Next, toss the roasted poha and makhana along with rice krispee.
- Taste for salt and add more if needed.
- Layer the cooked chivda in a cookie sheet and let it cool completely before you store in an airtight jar.
How long can you store Chivda?
Once prepared and cooled completely, store in an airtight jar. It stays good for several weeks and if kept properly, it will stay crunchy too.
You can easily find Chivda in any Indian stores. And while I often go and buy a packet every other day. Diwali called for the homemade assorted version. Also, homemade Chivda is healthy as I don’t fry the poha instead just dry roast in a pan.
Chivda, a cup of chai and a game of cards to celebrate the festival of light.
According to Indian Mythology, Goddess Parvati was playing the game of dice with Lord Shiva on the night of diwali. After winning, Goddess Parvati announced that whoever gambled on the Diwali night, would remain wealthy throughout the year. So, most of the people gamble that night, they believe the night to be lucky one.
- 2 cups flattened rice (poha)
- 2 cups fox nuts (phool mahana)
- 1 cup rice krispee
- 1/4 cup peanuts
- 1/4 cup cahew
- 1/2 cup raisins
- 4 dry red chili
- 2 sprigs of fresh curry leaves
- 2 tablepsoons aam chur
- 1 tablespoon of turmeric powder
- 2 tablespoons of chaat masala
- 1 teaspoon chili powder
- 1 tablespoon sugar
- 1 and 1/2 tablepsoon salt
- 3 tablepsoons oil
- In a big heavy bottom pan at medium heat dry roast the flatten rice for about 5 minutes. The size will skrink a little and it will taste crumchy. Then take it off to a seperate container.
- To the same pan add the fox nuts and dry roast for 5 minutes in mediu heat. Once it roasted properly, it sould taste crunchy like popcorn. Once done place it along with the roasted poha.
- Pour the oil to the same wok and keep it in medium heat. Ond once the oil heats up, add the dry red chili along with peanuts and cashew. It will take a minute of the nuts and the dry red chili to get roasted. Take off the dryred chili and keep it seperately.
- Drop the curry leaves along with the raisins and let it curry leaves crisp up.
- Add all the spices along with the salt and sugar and toss it around for a minute.
- Add the roasted flatted rice along with roasted fox nuts and rice krispee.
- Toss everything around, to incorporate everything. Taste for salt and add more if needed.
- Allow the chivda to cool down complately before you store it in an airtight container.
Roast the poha and the phool makhana in medium heat for it to get crunchy.
Also when you add the spices, keep the heat medium to avoid it from getting burnt.
The final toss is important for the spice to coat everything evenly.
Donot store the chivda while it is still hot. Allow it to cool down completely.